Name: Sour cream rhubarb squares
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: Makes 15 squares
Cuisine: British
Ingredients: 100g butter room temperature; 100g golden caster sugar; 100g mixed nuts such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack); 1tsp ground cinnamon; 250g dark muscovado sugar; 1 large egg; 225g plain flour; 1tsp bicarbonate of soda; 300ml soured cream; 300g rhubarb cut into 1cm pieces

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Sour cream rhubarb squares

Sour cream rhubarb squares

Good Food team

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Makes 15 squares

Easy

Prep: 1 hr and 10 mins - 1 hr and 20 mins

A star rating of 4.7 out of 5.43 ratingsRate

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Perfect to serve for dessert or with coffee

Freezable

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A star rating of 4.4 out of 5.14 ratings

Ingredients

Nutrition

Units:

MetricUS

100g butter

room temperature
100g golden caster sugar
100g mixed nuts

such as walnuts, brazil nuts, almonds and hazelnuts, roughly chopped (you can buy these as a mixed pack)
1tsp ground cinnamon
250g dark muscovado sugar
1 large egg
225g plain flour
1tsp bicarbonate of soda
300ml soured cream
300g rhubarb

cut into 1cm pieces

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Nutrition: per square

kcal277
fat13g
saturates7g
carbs37g
sugars24g
fibre1g
protein4g
salt0.63g

low

Method

step 1

Preheat the oven to 180C/gas 4/fan 160C. If baking to cut into squares, line a 33 x 23 x 5cm baking tin with non-stick baking parchment. If serving as a pudding simply grease a similar-sized ovenproof dish with a little butter.
step 2

Melt about 15g/1⁄2oz of the butter and stir into the caster sugar, nuts and cinnamon in a bowl. Set aside.
step 3

Cream together the rest of the butter with the muscovado sugar and egg. When smooth and creamy, stir in the flour, bicarbonate of soda, 1⁄2 tsp salt and the soured cream. Lastly, stir in the rhubarb.
step 4

Pour the rhubarb mixture into the prepared tin and sprinkle with the sugar and nut topping. Bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Serve immediately as a pudding, or leave to cool and cut into squares. Keeps for 4-5 days in an airtight tin.

Recipe from Good Food magazine, May 2002

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A star rating of 4.7 out of 5.43 ratings

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